White Chocolate Panna Cotta

Oxmoor House
Panna cotta is an Italian dessert made from heavy cream that is usually served with fresh berries, caramel topping, or chocolate sauce. We substituted fat-free half-and-half and fat-free sweetened condensed milk for the heavy cream and added a little white chocolate for flavor. Since this impressive dessert needs to chill at least 8 hours before serving, plan to make it ahead, and store it in the refrigerator until ready to serve.

Yield:

6 servings (serving size: 1 panna cotta)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 3 Minutes
Other: 8 Hours

Nutritional Information

Calories 281
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 2.8 g
Monofat 1 g
Polyfat 0.5 g
Protein 5.8 g
Carbohydrate 48.4 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.1 mg
Sodium 148 mg
Calcium 216 mg

Ingredients

1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3 ounces white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 teaspoon vanilla extract
Raspberries (optional)
Mint sprigs (optional)

Preparation

1. Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1 to 2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves; remove from heat. Add chocolate, stirring until chocolate melts.

2. Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard into each of 6 stemmed glasses or 6-ounce custard cups. Cover and chill 8 hours or until ready to serve. Serve with fresh berries and garnish with mint, if desired.

Choice ingredient

Pure vanilla has one of the most complex tastes, and there's no mistaking its unique flavor and aroma. Don't be tempted to use imitation vanilla—it is made from chemicals and lacks the depth of flavor of the real thing.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010